Recipes Desserts Cookies Pumpkin Cookie Recipes Dianne's Pumpkin Cookie Cups 4.2 (13) 8 Reviews 8 Photos These sugar cookie cups filled with a sweet and creamy pumpkin filling will be the cutest addition to your Halloween or Thanksgiving dessert table! Sprinkle with additional cinnamon or chopped nuts for decoration if desired. Submitted by Dianne Updated on July 21, 2022 Save Rate Print Share Close Add Photo 8 8 8 8 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 1 hr Total Time: 1 hr 40 mins Servings: 32 Yield: 32 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 32 servings 2 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ¼ teaspoon ground nutmeg (Optional) ½ cup unsalted butter, softened 1 cup white sugar 1 egg 2 tablespoons milk 1 (3 ounce) package cream cheese, softened 1 cup confectioners' sugar, divided ⅓ cup pumpkin puree 2 ¾ cups confectioners' sugar 1 ½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg (Optional) ¼ teaspoon ground ginger 1 pinch ground cloves Directions Preheat oven to 400 degrees F (200 degrees C). Grease 32 miniature muffin cups. Sift flour, baking powder, salt, and 1/4 teaspoon nutmeg in a bowl. In a separate large mixing bowl, cream unsalted butter with sugar with an electric mixer until smooth and workable; beat in egg and milk. Set the mixer to low speed and and gradually beat in flour mixture, beating just until the dough comes together. Pinch off dough by tablespoon, roll into a ball, and place balls into the prepared mini muffin cups. Bake in the preheated oven until edges start to turn golden brown, 8 to 10 minutes. Remove from oven and let stand for 1 minute. Use the back of a rounded teaspoon measure to press a small depression into the top of each cookie. Let the cookies cool for 5 minutes in pan before removing to finish cooling on a rack. It helps to give the cookies a little twist as you lift them out. Beat cream cheese with 1 cup confectioners' sugar in a bowl with an electric mixer until smooth. Slowly beat in pumpkin puree until thoroughly combined. Beat in remaining 2 3/4 cups confectioners' sugar, a little at a time. Stir in cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. Spoon or pipe the pumpkin mixture into each cookie cup. I Made It Print Nutrition Facts (per serving) 149 Calories 4g Fat 27g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 149 % Daily Value * Total Fat 4g 5% Saturated Fat 3g 13% Cholesterol 16mg 5% Sodium 77mg 3% Total Carbohydrate 27g 10% Dietary Fiber 0g 1% Total Sugars 21g Protein 1g 3% Vitamin C 0mg 0% Calcium 21mg 2% Iron 1mg 3% Potassium 23mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.